Blueberry Peach Crumble Recipe

I absolutely love how this Blueberry Peach Crumble Recipe turns out—there’s something magical about the warm, melty peaches and juicy blueberries bubbling under that golden, crunchy topping. It’s one of those desserts that feels comforting and fresh at the same time, perfect for cozy family dinners or casual weekend get-togethers. You’ll find this recipe hits that sweet spot between easy and impressive, delivering a dessert that looks like you spent hours but really just took about an hour.

When I first tried making this crumble, I was pleasantly surprised at how bright the lemon juice and zest made the fruit pop, cutting through the sweetness perfectly. The crumble topping, with oats and cinnamon, adds that rustic touch my family goes crazy for. Whether you bake it for a special occasion or a simple weeknight treat, this Blueberry Peach Crumble Recipe is definitely worth trying—and I’m here to help you nail it every step of the way.

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Ingredients You’ll Need

Each ingredient in this Blueberry Peach Crumble Recipe plays a special role—from the bright, juicy fruit filling to the crunchy, buttery crumble topping. Keep an eye out for ripe peaches and fresh blueberries to get the best flavor burst.

• Blueberries: Fresh or frozen will work; fresh is preferable for texture and flavor.
• Peaches: Look for firm but ripe peaches for easy peeling and juicy flavor.
• Fresh lemon juice: Adds just the right tang to brighten the fruit mixture.
• Lemon zest: Enhances lemon flavor without extra liquid.
• Vanilla extract: A subtle note that brings the flavors together.
• Granulated sugar: Sweetens the fruit and topping; adjust as needed for your preferred sweetness.
• All-purpose flour: For thickening the fruit juices and forming the crumble base.
• Old-fashioned oats: Adds a lovely texture to the topping.
• Brown sugar: Gives a warm, caramel note in the crumble topping.
• Salt: Balances sweetness and enhances overall flavor.
• Ground cinnamon: Adds warmth and depth to the crumble.
• Cold butter: Use cold, diced butter for that perfect crumbly texture.

Variations

I like to keep this Blueberry Peach Crumble Recipe flexible so you can make it your own. It’s fun to experiment with different fruits or tweak the topping to fit your taste or dietary needs.

• Seasonal Twist: Swap the peaches for nectarines or plums for a slightly different but equally delicious flavor—I’ve done this when peaches weren’t quite in season and loved the result.
• Gluten-Free: Replace all-purpose flour with your favorite gluten-free blend and ensure oats are certified gluten-free—you won’t lose that signature crumble texture!
• Nutty Addition: Toss chopped almonds or pecans into the topping for an extra crunch—I do this when I want a little surprise texture.
• Spice Variations: Add a pinch of nutmeg or ginger to the topping for a warming spice profile that works beautifully in fall or winter.

How to Make Blueberry Peach Crumble Recipe

Step 1: Prepare the Fruit Filling

Start by peeling and slicing your peaches—this can seem tricky but using a sharp knife and working gently with ripe peaches makes it much easier. Then, toss the sliced peaches together with the blueberries, lemon juice, lemon zest, vanilla extract, sugar, and flour in a large bowl. The flour helps thicken the fruit juices as they bake, so don’t skip it! I like to let this mixture sit while I make the topping; it helps the fruit absorb those flavors and the sugar start to draw out the natural juices.

Step 2: Make the Crumble Topping

In a separate bowl, blend the flour, oats, brown sugar, granulated sugar, salt, and cinnamon with a whisk. Then, add the cold, diced butter and use your fingertips to work it into the dry ingredients until you get big crumbles. This is one of my favorite parts—the crumble should be chunky, not smooth, to give you that perfect crisp texture. If your butter gets too soft, just pop the topping in the fridge for a few minutes to firm up before baking.

Step 3: Assemble and Bake

Place your fruit filling into a 2-quart baking dish or a large cast iron skillet, spreading it out evenly. Sprinkle the crumble topping over the fruit, covering it generously. I like to place the whole pan on a baking sheet to catch any juices that bubble over. Bake at 350°F (175°C) for 40 to 45 minutes, or until the topping is golden brown and crisp and the fruit is bubbly. When you peek inside, you want to see those juicy bubbles—proof your crumble is perfectly baked.

How to Serve Blueberry Peach Crumble Recipe

Garnishes

I love serving my Blueberry Peach Crumble Recipe with a scoop of good-quality vanilla ice cream—the cold, creamy texture contrasts so nicely with the warm, crisp crumble. Sometimes I sprinkle a little extra cinnamon or toasted sliced almonds on top for a pretty finish and extra crunch that guests always notice.

Side Dishes

This crumble is rich enough to stand alone, but I like pairing it with a simple cup of black coffee or an herbal tea for a comforting afternoon snack. If it’s dessert after dinner, a light, citrusy salad beforehand balances the sweetness beautifully.

Creative Ways to Present

For special occasions, I’ve made this crumble in individual ramekins, which not only look elegant but also help with portion control. Another fun idea is to top each ramekin with a dollop of whipped cream and a fresh peach slice or a few blueberries to add a pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I cover leftovers tightly with plastic wrap or a lid and pop them in the fridge. The crumble keeps well for up to 3 days, and in my experience, the flavors actually develop even more overnight—just make sure to reheat until bubbly before serving.

Freezing

If I want to freeze the Blueberry Peach Crumble Recipe, I assemble it completely in a freezer-safe dish and cover it tightly with foil. It freezes nicely for up to 2 months. When ready to eat, I thaw it in the fridge overnight and then bake it until warm and crisp again—works like a charm!

Reheating

I prefer reheating the crumble in the oven at 325°F (160°C) for about 15-20 minutes to maintain that crisp topping—microwaving can make it soggy. If you’re short on time, a quick 1-2 minute zap in the microwave followed by a few minutes under the broiler is my shortcut trick to get it crispy again.

FAQs

Final Thoughts

This Blueberry Peach Crumble Recipe is one I keep coming back to because it hits all the right notes: easy prep, fresh fruit, and that buttery, crunchy topping that’s so satisfying. I love sharing it with guests and my own family—it’s a real crowd-pleaser that doesn’t require fancy ingredients or complicated steps. Give it a try—once you taste it warm with a scoop of vanilla ice cream, you’ll understand why it’s become a staple in my kitchen.

Blueberry Peach Crumble Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Blueberry Peach Crumble is a delightful dessert combining juicy blueberries and sweet, ripe peaches under a crisp, buttery oat topping. Perfectly baked to golden perfection, it’s great served warm with vanilla ice cream for a comforting treat that celebrates fresh summer fruit flavors.

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Ingredients

Units USM Scale 1x2x3x

Filling

• 2 cups blueberries
• 2 1/2 cups peeled and sliced peaches (5-6 peaches)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour

Crumble Topping

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 6 tablespoons cold butter, diced

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crumble.
2. Prepare Filling: In a large bowl, combine the blueberries, peeled and sliced peaches, fresh lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss the mixture until the fruit is well coated. Let it sit while you prepare the topping.
3. Make Crumble Topping: In another large bowl, whisk together the flour, old-fashioned oats, brown sugar, granulated sugar, salt, and cinnamon. Add the cold diced butter and use your fingers to mix until the topping forms large crumbs.
4. Assemble Dish: Transfer the fruit mixture into a 2-quart ceramic or glass baking dish, or a large cast iron skillet. Evenly sprinkle the crumble topping over the fruit.
5. Bake: Place the baking dish on a baking sheet and bake for 40 to 45 minutes, or until the topping is browned and crisp and the fruit juices are bubbly.
6. Serve: Allow the crumble to cool slightly and serve warm or at room temperature. For extra indulgence, top with vanilla ice cream.

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Notes

• You can make this crumble in individual ramekins for personalized servings.
• The crumble topping can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 days.
• Leftover baked crumble can be refrigerated and kept for up to 3 days.

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Nutrition

• Serving Size: 1/8 of recipe (~1 cup)
• Calories: 280
• Sugar: 28g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 25mg